Lemon Risotto with Tempeh

Here's a lovely risotto dish for 2 - but you can double the recipe if you like!

Cut 2 ounces of soy tempeh (such as Soy Boy) into 1/4-inch cubes. Saute in a small skillet coated with cooking spray over medium-high heat for 4 minutes, then remove from the pan and set aside.

Meanwhile, bring 2 cups vegetable broth to a simmer in a saucepan, but don't let it boil! Turn the heat to low and keep warm.

Heat 2 and 1/4 teaspoons vegan butter (such as Earth Balance) and 1 and 1/2 teaspoons olive oil in a large saucepan over medium-high heat. Add 3 tablespoons finely chopped shallots and saute for 2 minutes. Add 1/2 cup uncooked Arborio rice and saute for 1 minute, stirring constantly. Add 1/4 cup dry vegan white wine of your choosing and cook for 1 minute, stirring constantly. For vegan wine ideas, visit: theorganicwinecompany.com

Stir in 1 teaspoon grated lemon rind, then start adding the heated broth, 1/2 a cup at a time, stirring each constantly until the liquid is nearly absorbed before adding the next batch - figure on about 20 minutes total until all the broth is used up.

Stir in 1/4 cup chopped flat-leaf parsley and 1 tablespoon fresh-squeezed lemon juice. Remove the pan from heat and add vegan cheese in place of Parmesan - if using a hard 'cheese' like the vegan mozzarella from Galaxy Foods, use 1/4 cup. If using that same company's grated vegan Parmesan sprinkles, I recommend only 2 tablespoons, as it has a strong flavor.

Divide the risotto evenly among two plates (about 1 cup per serving). Split the tempeh cubes evenly over the top, and sprinkle each serving with about 1 tablespoon thinly sliced green onions. Each serving is 430 calories.

Cost:
soy tempeh $1.99
Arborio rice $0.92
lemon $0.69
flat-leaf parsley $1.69
green onions $0.99